Minestrone soup with pork balls
Time to make: 35 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon olive oil
2 stalks celery, finely diced
2 carrots, scrubbed, grated
1 large leek, green leaves removed
400g can chopped tomatoes in juice
1 litre water
400g lean pork mince
2 cloves garlic, crushed
1 egg, whisked
400g can butter beans, drained, rinsed
1/2 cup shredded parmesan cheese
Total fat 16g
Saturated fat 6g
Dietary fibre 4g
1 Heat oil in a large saucepan. Gently fry celery and carrots. Cover and cook for a few minutes. Cut leek in half lengthways and wash to remove dirt. Finely slice leek. Rinse to remove excess dirt. Add leek to vegetables. Stir, cover then simmer for a few minutes.
2 Add tomatoes and water. Bring to the boil then reduce heat to a simmer for 10 minutes.
3 To make Pork balls, place mince, garlic and egg in a bowl. Mix well with a fork then use wet hands to shape into teaspoon-sized meatballs.
4 Drop meatballs into soup and add beans. Stir to mix. Turn up heat while stirring to keep balls separate. They will rise to the top when cooked.
5 Remove balls and divide among 4 deep soup bowls. Ladle soup over and sprinkle with a little parmesan to serve.
For extra flavour, use canned tomatoes with added herbs. Or flavour pork with fresh herbs such as oregano, marjoram or basil and ground black pepper.
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